As meeting managers, we order food in very large quantities. So, the decisions we make about food what food to serve impacts both the health of our participants and the health of our planet --on a larger scale than the average consumer. Here are some questions to ask when selecting menus...
-Is it local?
-Is it in season?
-Is it organic? (Ask for a minimum of 20% at no additional cost)
-Did it come from a sustainable fishery?
-Do you have vegetarian dishes that even meat eaters will love?
-Are the condiments served in bulk instead of individual packets?
-Is the coffee fair-trade and shade grown?
We find that enrolling the Chef in these questions usually gets them excited about the opportunity to provide unique, fresh ideas for what otherwise would be the standard "chicken dinner".